Monday, August 30, 2010

Dip into the water

Sprouts in

Fish in

Time to drop the fish into our broth. First though, the sprouts, to layer the bottom. Quickly then, the fish goes next. Heat management, right? Right??!! Now, why do I sear the fish? One, to maintain texture and prevent it from breaking up. Two, so that it cooks faster in the broth, preventing the sprouts from overcooking. Watch everything like a hawk because as soon as it cooks, take everything off the heat, and feast!

DF

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